Ain't preppin' mine until an hour or two before the cook. That's how Bonesy'dve dunnit.
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Ribs out, prepped, and salted. Memphis dust made. Weber shined up and ready to rock... 👍ðŸ»Comment
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I'll be smoking a pork butt tomorrow in preparation for Sunday breakfast at church. It's in the fridge dry brining now.
Panhead John , you'll be glad to know I'll be using my old Redi-Smoke.Comment
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Dirty dalmatian rub added to the chuck ribs with 50/50 pickle juice mustard binder. Ribs were trimmed of top fat cap first. Will be going in the smoke sauna tomorrow over some oak.Attached FilesLast edited by texastweeter; March 18, 2022, 09:54 PM.Comment
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Trimming fat off ribs??? What is this heresy all about?!?!?
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SheilaAnn try it. DogFaced PonySoldier I recommend you trim the fat off the top of beef ribs, trust me.Last edited by texastweeter; March 19, 2022, 10:44 PM.
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The time you afforded us Mr. Bones was time enjoyed and appreciated. You will not only be remembered today but will be with us always. Thank you Sir.
Bone in chuck 07h15 on its journey in memory of Mr. Bones.
As requested by Steve B
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Note I changed my avatar for the weekend.
my 4-bone plate is sitting in the hot tub time machine. It will be rubbed Santa Maria style spice blend per Meathead and smoked over red oak. RG Pinquinto beans and fresh salsa also served.
Because I’ve learned fresh tortillas is a skill, not a one-off recipe, I will purchase tortillas from a local master.Comment
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The PBC just got a big brother. In honor of our dear Bonesy. More to come.
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I treated myself last year. …..Comment
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Damn that looks tasty! Wish Scotty could beam me over to South Africa for a meal.
(I think the technology now exists for the first part, where I stand in a booth, there's an electronic sound, and my atoms are all broken up and I disappear. Now, if they only finished the project, and could put me back together in the booth on the other end.)
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Just curious, was there ever a link to his obituary? I really want to read his story.Comment
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It's a gorgeous morning here in northern Virginia. As I was getting my ducks in a row last night for today, I realized I had everything on hand for a batch of our black charro beans, so I got the beans to soak overnight. First up will be to smoke a package of bacon, which I'll use for a BLT for lunch and the rest into the charro-- will also be using the grease to saute the onions & garlic in the dutch oven before adding the other beans fixins. I'll be firing up in 15 minutes!Last edited by DaveD; March 19, 2022, 06:16 AM.Comment
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I’ll alert the media! DaveDD just called, he’s already got started… I really miss that guy. 😢
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Panhead John we better give a hollar at CaptainMike to have the fire brigade on standby too. I'm about to strike a match...
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Participants are dressed in black. To much weepin goin on here. Soon as we can, we will get this cook underway. Bless you Mr. Bones.
Last edited by Alan Brice; March 19, 2022, 06:18 AM.Comment
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Smoking some Dino Ribs from Porter Road. Using the triple-c rub recipe by Clint Cantwell , my favorite for beef ribsAttached FilesComment
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Panhead John after a closer look I did brush a good bit of the rub off before putting them on to the grill, but the picture had already been took
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Like some others, I did my Bonsey memorial cook prior to today as I have to leave shortly for a day trip that could not be rearranged. So, here goes:
Wild Fork prime short plate ribs:
Seasoned with my Secret Santa's rub gift:
On to the MAK at 250*. After 3 hours, I started spritzing with a mix of apple juice and Basil Hayden bourbon. While cooking, I had a nice Nico Libre stogie and a glass of the Basil's while watching the cook and the ships at sea off the coast and ruminating on the loss of someone I never met, but felt like I knew him forever. It is very hard to express: for such different paths in life, we both shared a connection from our military experiences. He was a SeaBee - I was a Combat Engineer. He served in one war, I in another. But that "band of Brothers" thing connected us, that "if there's one person to share a foxhole with, to count on", it would be Bonsey. Here's to you!!
After 7 hours, those big ribs were ready! Here's the money shots. The ribs were some of the best I've ever cooked. R.I.P. Bones....
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